"The hottest chili in the world was made by Australians earlier this year, but how did they get the chilies so hot? Seems that worm juice is the key to revving up the capsaicin. And milk and yogurt are best to douse the heat, as they have fats that can absorb the capsaicin — which actually hijacks the neurons that detect heat."

Bhut Jolokia - This is the original name for Ghost Chili Peppers. I ordered some last month from MySpiceSage. Good service and good products.

I got the box and could smell the heat before I even broke the box open. All of their spices come in plastic bags, but the Bhut Jolokia had a warning label - "Wash hands immediately after handling plastic bag and wash hands with warm, soapy water".

I made some vegetarian chili that week. About 2 1/2 quarts and added 1/4 teaspoon of the ghost chili powder. That should be okay. Right? Wrong... After eating some of it, I have concluded that less than 1/8 would have been plenty.